Passion Fruit Milk Chocolate Tart
Recipe type: tart
Serves: (1) 14" x 4½" rectangular tart
  • 8 Tbsp (4 oz) unsalted butter
  • 1 cup (5 ounces) (140 g) all purpose flour
  • ¼ cup (50 g) sugar
  • ⅛ teaspoon salt
  • ¾ teaspoon vanilla extract
Dark Milk Chocolate Ganache
  • 3 oz (86 g) milk chocolate (33-41%), finely chopped
  • 1 oz (30 g) bittersweet chocolate (67-72%, finely chopped
  • ⅓ cup (80 g) whipping cream
Passion Fruit Syrup
  • ½ cup (125 mL) passion fruit pulp (about 4 passion fruits)or puree
  • ¼ cup (50 g) sugar
Coconut Whipped Cream
  • ¾ cup (173 g) whipping cream
  • ¼ teaspoon coconut extract
  • 2 tablespoons confectioners' sugar
for the crust:
  1. Preheat oven to 350 degrees F. Melt the butter in a saucepan or microwave.
  2. Combine the flour, sugar, and salt in a medium bowl.
  3. Pour in the melted butter and vanilla extract. Use a fork to combine ingredients until it forms a solid dough.
  4. Press the dough into the bottom and up the sides of a 9-inch round or 14" x 4½" rectangular tart pan with removable bottom. A dough tamper can help you press out the dough evenly. You may not need all the dough for the rectangular tart pan - make sure to spread the dough out and up evenly to prevent overly thick bottom or sides.
  5. Bake the tart shell for about 25-30 minutes until the shell is golden brown. Let cool on wire rack while you make the ganache.
for the ganache:
  1. Combine both chocolates in a medium bowl. Place cream in a small saucepan and bring just to a boil over medium-high heat.
  2. Pour cream over the chocolate and let sit for a minute. Stir to combine until chocolate is fully melted and mixture is smooth.
  3. Pour mixture into tart shell. Refrigerate for about an hour until set.
  4. When you are ready to serve, take the tart out about 15-20 minutes in advance to let it warm up slightly.
for the passionfruit syrup:
  1. Strain out any passion fruit seeds if you want.
  2. Place the passionfruit and sugar in a small saucepan and bring to a boil over medium heat. Let simmer for about 5 minutes until thick and syrupy.
  3. Chill in refrigerator until ready to use.
for the whipped cream:
  1. Make the whipped cream when you are ready to serve the tart. Place cream and coconut extract into clean bowl of a stand mixer. Whisk until soft peaks just start to form.
  2. Add the confectioners' sugar and whisk just to combine and slightly firm up - do not over whip.
  3. Spoon whipped cream over the tart. Drizzle passionfruit syrup over the whipped cream. Serve immediately.
Recipe by Dessert First at